Pork and Green Chile Chili

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.8g
  • Protein: 27.3g
  • Carbohydrate: 38.9g
  • Fiber: 0.0g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 321mg
  • Calcium: 0.0mg


  • 1 1/2 pounds lean boneless pork loin
  • Vegetable cooking spray
  • 1 cup thinly sliced celery
  • 3 cups diced round red potato
  • 3 cups coarsely chopped tomato
  • 4 (10 3/4-ounce) cans low-sodium chicken broth
  • 2 (4 1/2-ounce) cans chopped green chiles
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, drained and divided


  1. Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
  2. Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
  3. Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.
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